Strawberry Ice Cream Recipe with Bananas and Fudge Topping

Name: Strawberry Ice Cream Recipe with Bananas and Fudge Topping
Prep time: 10 min
Cook time: 30 min
Yield: 4
Ingredients: 1 1/2 cups sliced strawberries; 1 tbsp lemon juice; 1 ripe banana (pureed); 2 cups cold heavy cream; 1 cup cold whole milk; 1/2 cup Swerve sugar substitute (available in natural foods stores and online); 1 tbsp freeze-dried strawberry powder (available in natural foods stores and online); 2 tsp vanilla extract; 4 oz. unsweetened 99% dark baking cacao; 1/2 cup light agave nectar; 2 tbsp almond milk; 2 tsp vanilla extract

Beeta Hashempour

May 22, 2018

strawberry ice cream with fudge on a cone — Shutterstock.com

Is there anything better on a warm summer day than a scoop of ice cream? Unfortunately, store-bought ice cream often contains a number of preservatives, food additives, and plenty of sugar. This sugar-free strawberry ice cream recipe made with bananas and topped with chocolate is a healthy alternative to commercial ice cream.

For this strawberry ice cream recipe, you’ll need an ice cream maker to help churn your cream into the cold treat you love. If you don’t have an ice cream maker, you could try a no-churn version using sweetened condensed milk and unsweetened whipped cream, but it won’t have quite the same texture and consistency as the real deal.

We like using a banana in our recipe for added flavor, but feel free to omit this if it’s not your taste. We think the classic trio of strawberry, banana, and fudge makes this an irresistible summer dessert most will enjoy.

Summary

Cook time: 30 minutes

Prep time: 10 minutes

Idle time:

Level

Servings:

Unit:

Ingredients

For strawberry banana ice cream
1 1/2 cups sliced strawberries
1 tbsp lemon juice
1 ripe banana pureed
2 cups cold heavy cream
1 cup cold whole milk
1/2 cup Swerve sugar substitute available in natural foods stores and online
1 tbsp freeze-dried strawberry powder available in natural foods stores and online
2 tsp vanilla extract
For fudge topping
4 oz. unsweetened 99% dark baking cacao
1/2 cup light agave nectar
2 tbsp almond milk
2 tsp vanilla extract

Instructions

For ice cream:

Place bowl from ice cream maker in the freezer overnight.
In an 11-cup food processor, purée strawberries, banana and lemon juice. Add cream, milk, Swerve and vanilla extract. Pulse a few times to mix.
Turn on ice cream maker and pour mixture into the opening at the top of the machine into frozen ice cream bowl. Run machine for 25 to 30 minutes.

For fudge topping:

In a double boiler, melt unsweetened chocolate with agave. When melted, whisk in almond milk and vanilla until smooth. Immediately drizzle over frozen ice cream and garnish with extra toppings if desired.